Eggplant / Mushroom / Tomato Topping
So versatile!! And great with Seafood, Chicken, or just over Pasta….
There are two Ahead-of-Time steps — Roasting the tomato and ‘sweating’ the eggplant. Instructions provided below.
Ingredients / Prep:
8 or 10 Roma Tomatoes – Quartered, roasted in oven
1 med/large Eggplant – Cubed (small), sweated
1 med/large Onion – Sliced or chopped
2 Yellow Peppers – Seeded, chopped
Fresh Mushrooms (1/2 lb or more) – Sliced
Garlic (plenty) – Peeled, minced or crushed
Olive Oil – plenty
Balsamic Vinegar – A few tablespoons
Directions / Assembly:
In heavy sauté pan, heat Olive Oil and sauté separately – Onion, Peppers, Mushrooms, sweated Eggplant, Garlic. Transfer each ingredient to large mixing bowl – Add roasted Tomatoes and one or two tablespoons of Balsamic Vinegar. Toss to mix all veggies; taste and adjust with a bit more Balsamic if desired.
Serve with sprinkle of crumbled Feta Cheese
Presentations – Serve over Seafood or Chicken, serve over Pasta or Rice, enjoy in Pita Pocket.
Prepare Tomatoes (roast for more intense flavor)!
Cut into quarters lengthwise; cut each quarter in half (create smaller ‘triangles’). Place all on baking sheet. Pop into oven at 350 degrees — Roast for 20 or 30 minutes, till edges just looking a bit ‘charred’. Remove from oven. With plastic spatula, scrape loose from pan, let cool a bit; then store in plastic container.
Note — Some instructions include drizzle of Olive Oil before roasting — I prefer to roast them without oil.
Prepare Eggplant (sweat for a bit to draw out extra moisture)
Cut into small cubes; spread out on paper towel. Sprinkle with salt – Allow to ‘sweat’ for 20-30 minutes. Blot moisture droplets with paper towel before sauteeing.
– Can use Sun-Dried Tomato (loosely chopped) instead of roasted tomato
– Can cut up (everything) very fine for Bruschetta Topping
– Can mix in cooked Chicken or Bacon or Shrimp for Pasta Topping